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Choc-cherry & Ricotta Trifles |
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| Serves 4 |
Prep 15 mins |
No cook |
Easy |
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My rating |
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Ingredients |
300g pkt frozen cherries, thawed, halved (see note below)
2 tablespoons fresh orange juice
1/2 teaspoon ground cinnamon
45g pure icing sugar
350g low-fat ricotta
1/2 teaspoon vanilla bean paste
20g dark chocolate, finely grated
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Combine the cherries,
orange juice, cinnamon and 1 tablespoon of the icing sugar
in a bowl. Set aside for 5 minutes to macerate.
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Meanwhile, place the ricotta,
vanilla bean paste, two-thirds of the chocolate and the
remaining icing sugar in a bowl and stir until well
combined.
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Divide half the cherry mixture
among serving glasses. Top with half the ricotta mixture.
Repeat with remaining cherry mixture and ricotta mixture.
Top with the remaining chocolate.
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Note: If frozen cherries are unavailable,
use frozen raspberries.
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DAILY
DINNERS 
